Instant Pot Mississippi Pot Roast
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This Mississippi pot roast is made in the Instant Pot in just a fraction of the time! The meat comes out juicy and melt-in-your-mouth tender!
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So TENDER! So FLAVORFUL! So EASY! I am SO impressed with this pot roast. I loved it and thought the flavor was good and the tenderness definitely there. I followed the recipe exactly and all the flavors blended together like family. It is also versatile because you can put it over mashed potatoes, rice, or use bread to make sandwiches,, or as Chungah said, sop up the gravy ~ there is plenty of gravy. So delish.
Why you’ll love instant pot mississippi pot roast
- Half the cook time. With the help of the pressure cooker, the cook time is significantly cut down, cooking in just 45 minutes and locking in moisture and flavor.
- Fall-apart tenderness. The meat is cooked so perfectly. It’s simply melt-in-your-mouth tender, literally falling apart with the most dreamy gravy that is slightly spicy, tangy, and savory.
- Low-carb meal. This pot roast makes for an excellent low-carb meal, especially when paired with cauliflower rice and an assortment of veggies.
- Freezer-friendly. Pot roast freezes like a dream, keeping in the freezer for at least 2 months, perfect for meal prep and having ready-made meals during the busy weeknights.
what is Mississippi pot roast?
Mississippi pot roast is a type of beef roast typically made with dry onion soup mix and pepperoncini, resulting in a tangy taste with a little bit of heat. The meat is then shredded and served over mashed potatoes or egg noodles.
How to make Instant Pot Mississippi Pot Roast
- Sear the beef. Working in batches, select the high sauté setting of a 6-qt Instant Pot® and sear the beef until browned on all sides.
- Deglaze the pot. Stir in the beef stock, lifting up the browned bits stuck to the bottom of the pot to prevent the burn notice.
- Combine. Stir in the pepperoncini and liquid, dry onion soup mix, parsley flakes, chives, dill, onion powder, garlic powder, black pepper, and seared chuck roast.
- Pressure cook. Cook on high pressure for 45 minutes, releasing pressure naturally for 20-30 minutes when finished cooking to keep the meat tender.
- Shred. Shred the beef using two forks. Pro tip: if the meat does not shred easily, return the beef back to the Instant Pot and pressure cook in 5 minute increments.
- Make the gravy. First, make the cornstarch slurry by whisking together the cornstarch and cold water. Then, using the high sauté setting again, bring the pan juices to a boil, stirring in the cornstarch slurry until thickened, about 5 minutes. Pro tip: if the mixture is too thick, stir in a splash of beef stock as needed.
- Serve. Serve the shredded beef with the juices over mashed potatoes, on potato buns as sandwiches, or alongside roasted vegetables.
what to serve with mississippi pot roast
Tools For This Recipe
Instant Pot Mississippi Pot Roast: Frequently Asked Questions
Should I sear the meat?
Yes! Searing the chuck roast beforehand will build deep flavors and allow for a better fond (browned bits stuck to the bottom of the pot) for a rich gravy.
Can I add vegetables?
Absolutely! Carrots and potatoes would be excellent additions, cutting them into large chunks so they do not turn into mush in the Instant Pot.
What if the meat is tough?
If the meat does not shred easily with two forks, secure the lid and pressure cook in 5 minute increments.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days.
Is this freezer-friendly?
Yes! You can freeze the leftovers in individual freezer bags with some of the cooking juices for up to 2 months.
Instant Pot Mississippi Pot Roast
This Mississippi pot roast is made in the Instant Pot in just a fraction of the time! The meat comes out juicy and melt-in-your-mouth tender!
Video
Ingredients
- 1 tablespoon canola oil
- 4 pound boneless chuck roast, excess fat trimmed and cut into 6 pieces
- 1 cup beef stock
- 6-8 jarred pepperoncini salad peppers, plus 1/4 cup liquid from jar
- 1 (1-ounce) package dry onion soup mix
- 2 tablespoons dried parsley flakes
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
- Stir in beef stock, scraping any browned bits from the bottom of the pot.
- Stir in pepperoncini salad peppers and liquid, dry onion soup mix, parsley flakes, chives, dill, onion powder, garlic powder and pepper. Return beef to the pot.
- Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
- Remove beef from the Instant Pot®; shred, using two forks.
- In a small bowl, whisk together cornstarch and 3 tablespoons cold water; set aside.
- Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 3-5 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
- Serve beef with juices immediately.
Equipment
Notes
- Avoid lean cuts. Choose heavily-marbled chuck roast so the fat can melt into juicy, tender, shreddable meat.
- Sear the meat. Browning the beef first is key here. That dark crust on the chuck roast will create such richer, deeper flavors (plus, the browned bits stuck to the bottom of the Instant Pot add so much flavor).
- Deglaze the pot. Add the beef stock and scrape up all the browned bits stuck to the bottom to build deep flavors and to prevent the dreaded burn notice.
- Naturally release pressure. Once the pot roast is finished cooking, let the Instant Pot release pressure naturally, about 20-30 minutes. This will let the meat rest while keeping it moist and tender.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Freeze as needed. Let cool completely and portion into plastic freezer bags in individual servings with the cooking juices. Reheat in the oven at 350°F, covered in aluminum foil (to retain moisture) until warmed through, adding a splash of beef broth to prevent dryness.
Did you make this recipe?
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Made this decide tonight, it was so yummy! My husband and I both really enjoyed and can’t wait to have the leftovers. The only change I made was cooking for 1 hour 20 minutes with natural pressure release for 45 minutes, it came out fall apart tender and super easy to shred.
Any recommendations for making this in a dutch oven on the stove/in the oven?
Idk what I did wrong her, but my roast was nothing close to falling apart. It was probably my mistake by any tips? Followed the recipe to a T.
This is our go to roast recipe. Before finding this, every roast we did was like shoe leather. This roast is tender, flavorful and turns out every time we make it.
that looks good
Amazing! So simple and quick
I have made this several times and its always a hit! The peppers make it a little spicy for some people, but still delicious!!
Another hit! I prepared this recipe for dinner for my family and everyone enjoyed it. Definitely making this one again! Don’t skip the gravy! Thank you Chungah!
Hi Chungah, can I substitute a beef eye of round roast?
I did this tonight for dinner with mashed potatoes. The store was out of whole pepperoncinis so I used hot rings and just sort of estimated how many rings would make a single pepper. I also salted the beef while it was browning, but those were my only adjustments. It was SO GOOD! Not spicy just a nice acidic zing. Even the picky kids liked it. Definitely will make again!
So TENDER! So FLAVORFUL! So EASY! I am SO impressed with this pot roast. I loved it and thought the flavor was good and the tenderness definitely there. I followed the recipe exactly and all the flavors blended together like family. It is also versatile because you can put it over mashed potatoes, rice, or use bread to make sandwiches,, or as Chungah said, sop up the gravy ~ there is plenty of gravy. So delish.
I made this tonight and omg it was delicious! I only used half the dill as I’ve never used it before otherwise I followed as exact. The gravy was delicious and I served with some dinner rolls, mashed potatoes and sweet corn. First time for the little peppers also. It just gave it a hint of heat but not overwhelming. Husband loved it and said to please fix it again sometime.
Love your recipes! Can you provide slow cooker instructions for this recipe? Thx
So delicious, simple and quick! This has become our go to Sunday meal because it can easily be made after church and tastes like a good old fashion Sunday dinner. I followed the recipe as it was written and wouldn’t change a thing. This one is a keeper!
This is so delicious! I’ve made it twice now. I swear all your recipes are genius!
Not my favorite. Very tangy from the peppers. I probably quick released instead of natural release. I love your pot roast with wine better. Thanks for all the recipes.
This had kick! My husband and I really enjoyed it. It was too spicy for my daughter so she had some leftover pork. We had it over mashed potatoes and it was great. The fact is really delicious.
Sorry the gravy is delicious.
I made this in a Crockpot (slow cooker) and it came it out great.
I love a Mississippi pot roast but haven’t tried it in the IP yet. So looking forward to trying this out!!
Much better than the one made with ranch seasoning. I thought the original to be WAY too salty for my taste. This one still has all that savory, umami, tangy loveliness but is a lot more palatable. And I appreciate that the butter is omitted (though I am sure those who make this recipe are not necessarily looking for healthy eating recipes! Haha) Great for the occasional treat!
OMG! This was absolutely delicious. My husband, whose best compliment is, “It’s alright” actually said, “This is delicious!” That’s high praise from him. Seriously, this was the juiciest meat with the best flavor (I think it’s the onion soup mix) that we’ve had in quite some time. Comfort food to the max, and very easy to prepare. Thanks for such a great recipe!